Free Recipe

Makes about 12 to 18 shells

Pastry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 tablespoon Crisco shortening (regular flavor) or lard
• 1 egg
• ½ teaspoon vanilla extract
• ½ cup sweet red wine or sweet Marsala
• 1 quart (1 l) vegetable oil, for frying

Method

Sift the flour, sugar and cinnamon into a bowl. Cut in the Crisco and rub into the flour mixture. Add the egg and vanilla. Add enough wine to make a firm dough. Do not add all of the wine at one time; all of the wine may not be necessary. Knead the dough until firm and elastic. Cover with plastic and rest for 30 minutes in the refrigerator.

Roll the dough paper thin and cut into equal squares. Place a metal tube diagonally on each square and bring the two corners over to meet in the middle. Press gently to seal.

To fry the cannoli shells, pour the oil into a 3 quart (2.75 l) pan or Dutch oven and heat to 350°F (180°C). Fry the cannoli a few at a time, until they are a deep golden brown. Immediately slide the shells off the tubes by gripping one end of the cylinder with tongs and using a mitt-covered hand or paper towel, gently grip the shell and twist and pull at the same time. Cool the shells on absorbent paper.

Filling Ingredients

• 1½ pounds (750 g) whole milk ricotta cheese, drained in a strainer lined with cheesecloth for at least 2 hours
• 1½ cups confectioner’s sugar
• 1 ounce (30 g) diced candied fruit
• ½ teaspoon vanilla extract
• 1 ounce (30 g) mini chocolate chips
• 1 ounce (30 g) chopped pistachios
• Powdered sugar for garnish
• Candied cherries for garnish, cut in half

Method

Beat the ricotta and sugar until smooth. Add remaining ingredients and blend well.

Immediately before serving, fill the cannoli with the ricotta mixture, using a pastry bag with no tube on the end. Sprinkle with powdered sugar, and place a candied cherry half on each end.